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German semolina pudding recipe (Grießbrei) is a fluffy, not too sweet and insanely delicious semonila pudding with an amazing vanilla and butter flavor! Made with a handful of ingredients in less than 15 minutes. A must have recipe for pudding fans!
My 3 – year old daughter is a very picky eater. But if she likes something, then she really likes it.
This German semolina pudding, that I make once a week, is no exception. I made it today for lunch and we ate it while sitting on the balcony and my little one kept on raving about it.
Semolina pudding tastes great as a meal on its own or as dessert served with raspberry sauce, cinnamon – sugar or any fruit compote of your choice.
Vanilla semolina pudding is made with semolina flour, vanilla bean, an egg, milk, butter and sugar. If you don’t have vanilla bean, feel free to use vanilla sugar, vanilla extract, vanilla paste or even lemon zest.
What makes this pudding over the top is that it’s not too sweet, very easy and quick to make. Whipped egg white is folded in the pudding towards the end of the cooking process and this makes the pudding nicely fluffy.
What you’ll need to make German vanilla semolina pudding
- 100 g (½ cup/ 3.5 oz) semolina flour
- 800 ml (about 3 1/3 cups/ 27 fl oz) milk
- 1 vanilla bean
- 1 medium egg
- a pinch of salt
- 1 tablespoon sugar
- 2 tablespoons butter
How to make vanilla semolina pudding with egg
Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well.
In a medium pot combine milk (leaving about 2 tablespoons milk behind), vanilla sugar that you just made and semolina flour and bring to a boil, while stirring continuously.
Once the pudding starts to bubble reduce the heat to the lowest heat on your stove and let cook for 5 minutes, covered.
In the meantime time separate the egg.
Mix the egg yolk with the milk that you previously kept aside.
Add a pinch of salt to the bowl with egg white and beat until stiff.
Add the egg yolk milk mixture to the pot followed by butter and stir well.
Then fold in egg white.
Increase the heat just a little bit and let cook for about 3 minutes. After 3 minutes switch off the stove and let stand for 2 minutes, covered, before serving.
The pudding tastes both warm and cold great! Enjoy!
What to serve with semolina pudding
Semolina pudding tastes great as a meal on its own or as dessert served with raspberry sauce, cinnamon – sugar or any fruit compote of your choice.
Love this German semolina pudding recipe? Try my German Rice Pudding Recipe, too.
Print Recipe
German Semolina Pudding Recipe (Grießbrei)
Grießbrei (German semolina pudding) is a fluffy, not too sweet and insanely delicious semonila pudding with an amazing vanilla and butter flavor! Made with a handful of ingredients in less than 15 minutes. A must have recipe for pudding fans!
Prep Time2 minutes mins
Cook Time13 minutes mins
Total Time15 minutes mins
Course: Dessert, Main Course
Cuisine: European, German
Keyword: Grießbrei, kid-friendly, last minute recipes, lunch, quick recipes, semolina milk pudding, semolina pudding, semolina pudding with egg, semonila pudding recipe
Servings: 4 Servings
Author: Ester | esterkocht.com
Equipment
Whisk
Hand mixer with whisk
Knife
spoon
Medium pot
2 bowls
Ingredients
- 100 g (½ cup/ 3.5 oz) semolina flour
- 800 ml (about 3 ½ cups/ 27 fl oz) milk
- 1 vanilla bean
- 1 tablespoon sugar
- 1 medium egg
- a pinch of salt
- 2 tablespoons butter
Instructions
Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well.In a medium pot combine milk (leaving about 2 tablespoons milk behind), vanilla sugar that you just made and semolina flour and bring to a boil, while stirring continuously. Once the pudding starts to bubble reduce the heat to the lowest heat on your stove and let cook for 5 minutes, covered.
In the meantime time separate the egg. Mix the egg yolk with the milk that you previously kept aside. Add a pinch of salt to the bowl with egg white and beat until stiff. Add the egg yolk milk mixture to the pot, followed by butter and stir well. Then fold in egg white. Increase the heat just a little bit and let cook for about 3 minutes. After 3 minutes switch off the stove and let stand for 2 minutes, covered before serving. The pudding tastes both warm and cold great!
Notes
- If you don’t have vanilla bean, feel free to use store-bought vanilla paste or vanilla sugar.
- This recipe is easy enough to make vegan too.
- The pudding tastes great served with raspberry sauce, cinnamon – sugar or any fruit compote of your choice.
Did you make this semolina pudding with egg recipe? I’d love to hear from you! Simply write a review and add rating to it.
